Creamy Cilantro Pepita Dressing is one of my most popular recipes and for good reason! Cilantro and pepitas do the heavy lifting to create a grassy and nutty herbal base. The flavor is bright and tangy with lime juice and the cotija cheese adds a salty richness to the party. Prep a batch today and watch it disappear in salads, sides, and dips.
I make a lot of dressings that do double duty for salads and dips, but this Creamy Cilantro Pepita Dressing gets used time and time again when I want a bold flavor for dinner salads with grilled chicken or steak in the summertime. I reconstructed the recipe from memory of a salad I always ordered at El Torito restaurants, and this is a perfect copycat version.
Are you looking for other recipes that can work as marinades, dressings, sandwich spreads, and more? Try my Thai Peanut Sauce, Pomegranate and Red Pepper Dressing, and Thai Basil Pesto.
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Ingredients
I include ingredient notes here when I think they’ll be helpful, including ways to source, any preparation tips, or why I've chosen a particular ingredient. Be sure to check out the recipe card below for the full list of ingredients and their quantities!
- Cilantro: Cilantro is a big player in the flavor profile of this dressing. Use both the leaves and the stems! The stems are packed with flavor and I often encourage using them in sauces where you would normally use only cilantro leaves. This makes your recipes taste better and eliminates food waste! Win-win.
- Pepitas: You can use either roasted and salted pepitas or raw pepitas in this dressing. If you use salted pepitas, adjust the quantity of salt called for in the recipe to avoid a dressing that’s too salty.
- Cotija Cheese: Cotija is a salty, crumbly cow’s milk Mexican cheese that is similar to feta or Parmesan cheese. I can easily find it at my local supermarket or Trader Joe’s.
- Mayonnaise: Mayonnaise helps to create a creamy base to the dressing.
- Lime Juice: Fresh lime juice is a must to add bright citrus flavor to the recipe.
- Cumin: Just a bit of cumin gives the dressing a warm spice with earthy flavor, and it was the key to making this recipe taste just like the version I enjoyed at El Torito.
Instructions
This Creamy Cilantro and Pepita Dressing comes together in minutes!
Toast the pepitas by placing them in a dry pan over medium-high heat. Toss them around until you smell the toasty notes and hear them popping and snapping. This step is worth it even for pepitas you purchased already toasted to wake up the nutty flavor.
Add the pepitas and the remaining ingredients to an immersion blender cup or small food processor bowl. Omit the salt if you used salted pepitas.
Blend the dressing until it is mostly smooth and creamy. The pepitas will leave a bit of welcome texture to the dressing. Taste and adjust the salt if desired.
Substitutions and Variations
The substitutions listed below have been tested in this recipe and work well. If you successfully make any other ingredient substitutions, let us know in the comments!
- Use Feta Cheese - If you can’t find cotija cheese near you, use a dry, crumbled feta cheese in place of the cotija cheese.
- Use Vegan Mayonnaise - To serve this dressing to those with an egg allergy, use vegan mayonnaise in place of the standard mayonnaise.
- Add Extra Water - Change the texture of the dressing by adding extra water to thin it out for dressing or reduce the water called for in the recipe for a thicker dip or sandwich spread.
Equipment
Use a stick blender, bullet- or Ninja-style blender, or a small food processor to process the ingredients into a smooth dressing. I usually prepare this dressing in the pitcher that my immersion blender came with. This recipe is not high volume, so I have trouble with blending it up in a standard-sized blender or food processor. Of course, you can always double the quantities and find double the ways to use it!
Three Salad Ideas
Creamy Cilantro Pepita Dressing has a bold flavor, so it will dress up even the simplest salad greens. I often make a quick slaw for a side dish with this dressing over shredded cabbage and carrots. Check out the ideas below for three ways to make a satisfying and flavorful salad into a meal!
The inspiration for this recipe was a “Mexican Caesar” offered at El Torito and this is my favorite way to use this creamy dressing. Over a bed of shredded Romaine lettuce layer sliced chicken (I often use a rotisserie chicken breast), radishes, pepitas, avocado, and tomatoes. Top the salad with crumbled cotija cheese, cilantro leaves, or tortilla strips and drizzle everything with a generous amount of the dressing.
Dust a flank steak with a mixture of cumin, salt, pepper, and chili powder before grilling or broiling it. Let the steak rest for 5 minutes and then slice it thinly across the grain. Make a bed of green leaf lettuce and add avocado, tomato wedges, radishes, pepitas, cotija cheese and the Creamy Cilantro Pepita Dressing and serve this family-style on a large platter.
I love a classic wedge salad, and this dressing can be used to make a similar salad with robust flavors. Where you’d typically use blue cheese, bacon, and tomatoes on a classic wedge, swap those toppings for pepitas, avocado, and cotija cheese. Start with a halved head of Romaine and drizzle it with the Creamy Cilantro Pepita Dressing. Sprinkle on the rest of your desired toppings for a terrific side salad!
More Ways to Serve this Recipe
Creamy Cilantro Pepita Dressing works well as a dip for vegetables in a snack platter and I've caught myself dipping tortilla chips directly into this dressing because I love the combination of flavors so much.
I happily dip wedges of refried bean quesadillas in this tangy dressing, too. This dressing makes a flavorful sandwich spread for a steak sandwich layered with roasted red peppers, pepper jack cheese, and shredded iceberg lettuce. Add it to a burrito bowl or tacos for a tangy note!
One last great way to use the dressing is a sort of modified esquites side. I use frozen roasted corn kernels (another favorite Trader Joe's find) that have been sauteed in a bit of olive oil or butter. Then I toss the corn kernels with a dollop of this dressing and dust the whole dish with chili powder. Sweet, salty, sour, and smoky... such a treat!
Make This Recipe Kid Friendly
If your kids like to dip, this recipe will be a hit. You can serve it to kids for dipping veggies, french fries, chips, chicken fingers, and more!
Storage
Store any unused dressing in the refrigerator in a sealed container for up to three days.
FAQ
Pumpkin seeds include the shell and the inner seed and are what you might roast around Halloween. Pepitas, on the other hand, are from specific varieties of pumpkins that do not have a hull or shell. Pepitas are green and either oval or oblong in shape.
Use either! Raw pepitas and even packaged roasted pepitas will benefit from roasting in a dry pan before adding to the dressing. Often roasted pepitas are also salted, so adjust the amount of salt you add to the recipe accordingly.
More Dips and Sandwich Spreads
Creamy Cilantro and Pepita Dressing isn’t just for salads! Just like the recipes below, it can be used as a dip or spread for delicious meals:
Pairing
I love to add a dollop of Creamy Cilantro Pepita Dressing to these dishes for an extra boost of flavor:
Try It and Share
I hope you try this Creamy Cilantro Pepita Dressing and share the recipe with family or friends. I want to see your results! Tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram or Facebook. I can give you a virtual high five and thank you for enjoying one of my recipes! Comment below with any questions and please leave a review so others can find this recipe more easily.
Recipe
Creamy Cilantro Pepita Dressing
Equipment
- stick blender
- small food processor
Ingredients
- ⅓ cup cilantro (stems and leaves)
- 2 tablespoon pepitas (roasted in a dry pan)
- 2 tablespoon cotija cheese (crumbled)
- 6 tablespoon mayonnaise
- 2 tablespoon lime juice
- ½ teaspoon cumin (ground)
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper (ground)
- 1 tablespoon water (or as needed for desired consistency)
Instructions
- Toast the pepitas in a dry skillet over medium-high heat with constant movement until you hear them start to pop and you can smell the nutty aroma. immediately transfer the pepitas to a plate or bowl to prevent burning.
- Add all ingredients to the cup of your stick blender or the bowl of the food processor. Blend until well combined and you reach a smooth consistency.
- Add water as needed for your desired consistency. Taste to adjust salt if needed.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.
Cassie says
Please drop a comment if you have any questions about the recipe!
Tagan says
This was a great recipe - simple yet delicious! I made this for my family and added fresh jalapenos and they loved it! Thank you for posting.
Cassie Waltman says
Thank you for making this recipe, Tagan! I bet the addition of jalapenos was delicious.
Mo says
For the pepitas, should they be raw or roasted or roasted and salted? Thanks!
Cassie Waltman says
Hi! I most often use a roasted and salted pepita, since we also snack on them. You can absolutely use raw pepitas, though. Consider toasting them in a dry skillet for a couple of minutes on medium heat (they'll start to pop!) and increase the salt in the dressing to your liking to compensate for the unsalted pepitas.
KCar says
Hi! This is delicious! My friend just served it and I got the recipe! I’d like to make a couple of tweaks for dietary purposes and was wondering how much this makes? I see it’s 4 servings, but do you know cups/tbls quantity by chance? Thank you!!
Cassie Waltman says
Hello! The recipe makes about one cup of dressing (8 ounces or 16 tablespoons), depending on how much water you use to thin it out. I hope you find some substitutes that help you enjoy this recipe! If you make changes that work well, share them with us in the comments.
Darina Walker says
Hi, can this be frozen? And if so, how long will it last in the freezer?